Pittsburgh Salad with Italian Dressing
The Pittsburgh salad is a staple here! Crisp and refreshing iceberg lettuce, topped with vegetables, sharp cheddar and hot and crispy french fries. Serve with your choice of protein and the best italian vinaigrette!
Ingredients
- 1 bag your favorite frozen french fries
- 1 head iceberg lettuce, washed and chopped
- 4 cups butter lettuce
- 1 cup cherry tomatoes, sliced
- ⅔ cup sliced carrots
- ⅔ cup chopped cucumbers
- ½ red onion, thinly sliced or diced (your preference)
- 4 ounces sharp white cheddar cheese, grated
vinaigrette
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
Instructions
- Preheat the oven to 450 degrees. Place the fries on a baking sheet. Roast at 450 degrees for 20 to 25 minutes or until super crispy and crunchy.
- Place the lettuce in a bowl and toss with a big pinch of salt and pepper. Add the tomatoes, carrots, cucumbers and red onion. Toss in the cheddar cheese.
- Serve the salad with a few spoonfuls of the fries on top. Drizzle with the dressing and toss.
vinaigrette
- Whisk together the vinegar, garlic, dijon, honey, oregano, salt and pepper until combined. Stream in the olive oil while whisking until emulsified. This dressing stays great in the fridge for a week! Just whisk or shake before serving.
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